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These Oven Roasted Carrots are easy to make and ready in under 30 minutes! Fresh carrots are are coated in olive oil, salt, and pepper, then roast at 425°F until tender and caramelized. Finished with a touch of maple syrup to bring out their natural sweetness, these simple roasted carrots are perfect anytime alongside any main dish.
Naturally sweet, affordable, and easy to find year-round, roasted carrots are one of my favorite vegetables to cook, and eat! Made with just a couple of ingredients, this super easy recipe transforms humble carrots into a delicious veggie side dish perfect for busy weeknight dinners to holiday feasts alike. They go with everything! Try them with juicy baked chicken breasts and flavorful baked pork chops, to holiday favorites like mashed potatoes, easy homemade gravy, and tender roasted green beans.
Roasting carrots in the oven is so easy and versatile. You can even roast them alongside other vegetables. Try these roasted potatoes and carrots or go all out with my recipe for roasted root vegetables that includes carrots, beets, and potatoes! They always bring warmth and color to the table.
Table of Contents
Roasted Carrots Ingredients
I specifically made this recipe with simple pantry ingredients to keep costs down. Lucky for us, carrots are delicious enough on their own, but especially when they’re roasted.
- Carrots – This recipe calls for about 2 pounds of fresh carrots chopped into 1½ inch pieces so they roast evenly. If your carrots come with the greens attached, save them to use in homemade pesto, green gumbo (gumbo z’herbes), or your next green smoothie recipe.
- Olive oil – Helps the carrots brown and keeps them from drying out.
- Pure maple syrup – A light drizzle glazes the carrots helping elevate their natural sweetness. If you prefer the flavor of honey, that works too, or try my honey glazed carrots recipe made with honey, fresh ginger, and rosemary.
- Salt and pepper – These simple seasonings balance the natural sweetness of the carrots and maple syrup.
- Fresh parsley – Sprinkle over the roasted carrots just before serving for a pop of color and freshness.
How to Roast Carrots
Roasting carrots in the oven uses the same method as other roasted veggie recipes like roasted Brussel sprouts and roasted zucchini with Parmesan. You’ll need a large rimmed baking sheet and parchment paper for easy clean up. Start to finish, you can expect this recipe to take approximately 25-35 minutes.
To begin, preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper. Wash the carrots under cold water, then slice them on a diagonal into 1½ inch pieces, trying to keep the pieces about the same size so they cook evenly. Peeling is optional. Pat the carrots dry with a clean kitchen towel; removing excess moisture helps them roast instead of steam.
Toss the carrots with olive oil, salt, and black pepper until evenly coated. You can do this in a separate mixing bowl or directly on your prepared baking sheet to save on dishes.
Spread the seasoned carrots in a single layer on the baking sheet, making sure they have a little space between them. Roast for 18 to 22 minutes, tossing once halfway through. The carrots should be slightly tender and starting to brown on the bottoms.
Remove the baking sheet from the oven and drizzle the hot carrots with maple syrup. Maple syrup can burn if it cooks too long at high heat, so add it during the last few minutes of roasting.
Gently toss right on the pan, then return the carrots to the oven and roast additional 4 to 6 minutes, or until they’re caramelized, glossy, and fork tender.
Transfer the roasted carrots to a serving platter, garnish with chopped fresh parsley, and serve warm.
Recipe Tip
Roasting Baby Carrots
While I prefer the taste and texture of whole carrots, your can also roast baby carrots if that’s what you have on hand. Keep a closer eye on them and start checking for doneness around 12 minutes, since they cook faster and can turn mushy in a hurry.
How Long To Roast Carrots
The key to perfectly roasted carrots is to cook them in a hot oven, ideally between 400°F and 425°F. At this higher heat, the carrots soften on the inside while the surface sugars caramelize, creating sweet, golden edges.
- For carrots chopped into 1½ inch pieces and roasted at 425°F, it will take approximately 22 to 28 minutes total.
- For carrots chopped into 1½ inch pieces and roasted at 400°F, it will take approximately 25 to 30 minutes.
Recipe Variations
There is plenty of room to make this recipe your own. Try one of these flavorful variations:
- Garlic Herb Roasted Carrots: Add minced garlic or garlic powder, dried thyme, or rosemary when you toss the carrots with olive oil, salt, and pepper. Finish with a squeeze of lemon juice instead of maple syrup.
- Savory Balsamic Roasted Carrots: Skip the maple syrup and toss the nearly tender carrots with a mixture of balsamic vinegar and a little olive oil during the last few minutes of roasting.
- Spicy Maple Roasted Carrots: Stir a pinch of red pepper flakes, cayenne, or a spoonful of chili crisp into the maple syrup before drizzling over the carrots for a sweet and spicy twist.
- Parmesan Roasted Carrots: Toss the carrots with olive oil, salt, pepper, garlic powder, and a generous handful of freshly grated Parmesan before roasting. Bake until the carrots are tender and the Parmesan is melted, golden, and crisp around the edges.
What to Serve with Roasted Carrots
These oven roasted carrots pair perfectly with countless main dishes. Pair them with weeknight favorites like baked lemon pepper chicken, hot honey salmon, or slow cooker beef short ribs.
They’re also a great addition to holiday dinner or brunch. Serve them alongside your Thanksgiving turkey with savory mushroom gravy, or serve them for Easter alongside this easy breakfast casserole, crustless quiche, or savory biscuits and gravy casserole.
Frequently Asked Questions
Use a hot oven (425°F), cut the carrots into even pieces, and spread them in a single layer without crowding. Roast just until fork tender and caramelized at the edges, then remove them from the oven so they do not overcook.
Peeling is optional but recommended for the best texture and appearance. If you prefer not to peel, wash the carrots very well to remove any dirt and rough spots before cutting and roasting.
Yes, you can use baby carrots. Keep the oven at 400 to 425°F and expect the roasting time to be a little shorter, around 10-15 minutes, depending on their size. Shake the pan or toss them halfway through and watch closely near the end.
Yes. Roast the carrots as directed, cool, and refrigerate for up to 4 days. For the best texture, reheat them on a baking sheet in a 350°F oven until warmed through. If you are serving them for a holiday, you can roast them a few hours ahead, then reheat and finish with a fresh sprinkle of parsley just before serving.
Storage and Reheating
These oven roasted carrots are definitely best enjoyed fresh out of the oven, but you can also store and reheat them if you find yourself with leftovers.
- To Store: Let leftover roasted carrots cool completely, then transfer them to an airtight container and refrigerate for up to 4 days.
- To Reheat: Warm the carrots in a 350°F oven for 8-10 minutes or until heated through, or microwave in 30-second intervals, stirring as needed. If they seem dry, add a small drizzle of olive oil or a teaspoon of maple syrup before reheating.
- To Freeze: Freezing is not recommended; it tends to make the carrots soft and watery once thawed and reheated.
More Veggie Side Dishes
If you try making these easy maple roasted carrots, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Maple Roasted Carrots
Ingredients
- 2 lb carrots, cut into 1½ inch pieces
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons pure maple syrup
- Chopped parsley, to garnish
Instructions
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper for easier cleanup.
- Wash and peel the carrots, and slice them on a diagonal into 1½ inch pieces, trying to keep the pieces about the same size so they cook evenly.
- Add the carrots to a large mixing bowl. Drizzle with 2 tablespoons of olive oil, then season with ¾ teaspoon of salt and ½ teaspoon of black pepper. Toss until every piece is lightly coated.
- Spread the carrots out in a single layer on the prepared baking sheet, leaving a little space between each piece. If the pan looks crowded, divide the carrots between two pans.
- Roast for 18 to 22 minutes, stirring once halfway through, or until the carrots are just tender and starting to brown on the bottoms.
- Remove the pan from the oven and drizzle the carrots with maple syrup. Gently toss right on the pan to coat, then return them to the oven for 4 to 6 minutes more, or until the carrots are caramelized and fork tender.
- Transfer to a serving dish, sprinkle with chopped parsley if using, and serve warm.
Notes
- Doneness: Roasting time will vary depending on your oven and the size of your carrot pieces. Start checking around the 16-minute mark; the carrots are done when they’re easily pierced with a fork and browned in spots.
- Baby carrots: You can use baby carrots instead of slicing large carrots. Expect the total roasting time to decrease to about 12 minutes or so. Add the maple syrup during the last few minutes so it doesn’t burn.
- Maple swaps: Honey can be used in place of the maple syrup. Because honey browns quickly, keep an eye on the carrots during the final minutes of roasting.
- Make it savory: For a less sweet version, skip the maple syrup and add garlic powder and dried thyme or rosemary with the oil, salt, and pepper.
- Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 350°F until warmed through, or briefly in the microwave, adding a small drizzle of olive oil or maple syrup if they seem dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These pork chops were delicious. Perfect seasoning and moist and juicy. Super easy and quick.